easy no-knead wheat bread

I keep a list of recipes that I come across and hope to make one day. Actually it’s more like three lists. I have one on my desk, I keep another on my phone, and usually have a third list on my nightstand as well. I seem to always add more recipes to the list than I make, so the lists just grows and grows.

This no-knead bread recipe from the NY Times has been on my must make list for a while now. With the past few months being exceptionally busy, I have not made bread in ages. Stella requested some bread for soup the other day and I thought why not try out a recipe I have been sitting on for over a year.

I love to bake bread, and usually make at least two loaves a week, so after months with no bread I was so excited to get back at it.

Now, I know many of you are fearful of using yeast, but trust me, this is a loaf that anyone can make. You just need to plan ahead; the dough needs to rest and rise at room temperature for 18 hours. I start the bread in the afternoon and by the next morning it’s ready to go.

I prefer wheat bread to white, but the kids don’t always love it, so I used half and half for this loaf. I’ve also made it with 100% white flour; both are simply delicious. We love this easy french loaf, and the kids are hooked on homemade hawaiian bread, but this easy no-knead wheat bread is pretty much my all time favorite and will be a regular on our menu from here on out.